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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (5-pound) boneless leg of lamb, cut into 1 1/2-inch cubes |
1 cup port or other sweet red wine |
1/2 cup vinegar |
1/2 cup olive oil |
2 tablespoons lemon juice |
2 tablespoons chopped fresh parsley |
2 teaspoons sugar |
1 teaspoon dried whole oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
1 large onion, chopped |
6 cloves garlic, minced |
4 medium-size green peppers, seeded and cut into 1 1/2-inch pieces |
1/2 pound fresh mushrooms |
1 (10-ounce) package pearl onions |
1 pint cherry tomatoes |
hot cooked rice |
Directions:
1. Remove excess fat and fell (tissue- like covering) from lamb.
2. Combine next 11 ingredients in a large shallow container. Add lamb; cover and marinate in refrigerator overnight.
3. Remove lamb from marinade; discard marinade. Alternate cubes of lamb with green pepper, mushrooms, pearl onions, and tomatoes on skewers. Place kabobs on grill about 5 inches from medium coals. Grill 15 to 20 minutes, turning frequently. Serve over hot cooked rice.
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